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Elfi Anis Saati

Universitas Muhammadiyah Malang

Author-ID : 258880

Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Public Health Social Sciences Other

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Kajian Mutu Selai Lembaran Jambu Biji (Psidium guajava) Akibat Konsentrasi Ekstrak Antosianin Bunga Mawar (Rosa sp) dan Jenis Agen Pembentuk Gel Fina Innama Listin; Elfi Anis Saati; Rista Anggriani
Food Technology and Halal Science Journal Vol. 2 No. 1 (2019): Januari
Publisher : Universitas Muhammadiyah Malang

Guava as one of the agribusiness commodities in the primary agricultural sector has several advantages that make this type of fruit in great demand. Proper and correct processing can increase the shelf life of horticultural products, better flavor values have an impact on the preferences and economic value more than the nutritional value contained in the processed fruit. Red guava is rich in pectin, which is very suitable to be processed into slice jam. Slice jam is the result of modification of semi-solid jam. Slice jam is known as fruit leather. The purpose of this study was to determine the interaction between the concentration of rose extract and the difference of gelling agent to physical and chemical characteristics of the guava slice jam. The research method used was Group Randomized Design (GRD) factorial with 2 factors. The first factor was the concentration of rose extract consisting of 5 levels (0%, 2.5%, 5%, 7.5%, 10%). The second factor was the difference of gelling agent consisting of 2 levels (agar 1.5% and carrageenan 1.5%). Parameters analyzed included total soluble solid (° Brix), acidity (pH), vitamin C content, antioxidant activity, total anthocyanin, texture, color intensity (L, a +, b +) and hedonic test (flavor, taste, Appearance, texture). The results of this study showed that there was an interaction between the addition of rose extract concentration and the difference of gelling agent to dissolved solid (° Brix), vitamin C content, antioxidant activity, total anthocyanin, brightness color intensity (L) and redness (a+) guava slice jam. The best treatment was derived at the treatment of 10% roses extract with carrageenan that had 34.20 ° Brix of total soluble solid almost approach the standard of jam (SNI 01 – 3746 – 2008), 3.26 of pH, 96.56 mg / g of vitamin C, 81.45% of antioxidant power, 20.29 mg / g of level anthocyanin, 1.86 of texture, 3.13 of flavor score (quite like), 3.33 of taste score (quite tasty), 3.93 of appearance score (interesting), 2.77 of texture score (quite elastic).

PENGARUH FORMULA SOSIS DENGAN PENAMBAHAN TEPUNG BIT (Beta vulgaris) PADA MUTU SOSIS DAGING BURUNG PUYUH AFKIR (Coturnix coturnix Japonica) Nelis Oetavi A.; Khusnul Khotimah; Elfi Anis Saati
Food Technology and Halal Science Journal Vol. 2 No. 1 (2019): Januari
Publisher : Universitas Muhammadiyah Malang

Sausage is a popular food product consumed by the world's population. Meat quail (Coturnix coturnix) is a meat product which has good prospects for use as a raw material for making sausages. The superiority of quail meat is a high protein content between 16,78% - 20,40% and about 70-74% yield of the weight of quail life. In order to increase consumer’s acceptability, the sausage needs a quality improvement especially in terms of appearance (color). One of the ingredients which have the potential as a natural dye is a beetroot (Beta vulgaris). The beetroot has a content of 200 mg of betanin/100 g. This study aims to determine the effect of different sausage formulas and the concentration of beetroot flour toward physicochemical and sensory properties of quail meat sausage. The research method used Randomized Block Design (RBD) with variation of beetroot flour concentration (0%, 1%, 2%, 3%, 4%, and 5% w/w of quail meat). Parameters analyzed were moisture content, protein content, fat content, ash content, antioxidant activity, texture, brightness, redness, yellowish, aroma, taste, and appearance. The best treatment is the quail meat sausage with the addition of the concentration of beet flour by 5% with water content 63,52%, protein content 13,44%, fat content 3,80%, ash 2,81%, antioxidant activity 47,95%, texture 5,19 N/mm2, lightness 44,33, redness 25,47, yellowish 13,20, aroma 3,4 of 5,00, taste 3,5 of 5,00, and appearance 4,04 of 5,00. All treatments have been in accordance with the standards based on SNI No. 01-3820-1995.

Respon Penambahan Proporsi Bubur Rumput Laut Dengan Tepung Tapioka dan Konsentrasi Ekstrak Sawi Terhadap Mutu Bakso Ayam Tri Mahdiyahtul Faricha; Sri Winarsih; Elfi Anis Saati
Food Technology and Halal Science Journal Vol. 2 No. 2 (2019): Juni
Publisher : Universitas Muhammadiyah Malang

Meatballs are round or other food products derived from cattle meat mix (not less than 50% meat content) and starch or cereals with or without the addition of other food ingredients and permissible dietary ingredients. Meatballs in general have a rubbery texture approaching hard and have a less attractive color that needs to be done production innovation, one of them is by addition of green mustard extract with the composition of seaweed porridge and tapioca flour. This study aims to determine the effect of interaction between the proportion of seaweed porridge with tapioca starch and extract concentration, and each of these factors. The research was conducted by using Group Random Design (RAK) two factors. The factor I with 4 levels is the composition of seaweed porridge with tapioca flour, among others: 5%: 25%, 10%: 20%, 15%: 15%, 20%: 10%. Factor II with 3 levels is the addition of green mustard extract concentration (1: 1, 2: 1, 3: 1). Meatball testing is done on physicochemical properties (moisture content, ash, protein, fat, carbohydrate, antioxidant, total chlorophyll, texture, and color) and organoleptic (taste, aroma, joy, suppleness, and appearance. The results showed that interaction between substitution of seaweed with green bean extracts dye to moisture content, ash content, yellowishness (b+), total chlorophyll, antioxidant, taste score, elasticity score, appearance score, and no effect on protein content, brightness (L), yellowishness (a-), aroma score, favorite score. The best treatment of chicken meatball was obtained from R4S3 treatment with the addition of 20% seaweed porridge with 10% tapioca starch and 3: 1 green mustard concentration with 74.20% moisture content, 2.62% ash content, 2.53 fat content %, protein content 17.45%, carbohydrate 20.32%, chlorophyll 0.47 mg / L, and antioxidant 75.73%, texture of 4.96, brightness level (L) 62.47, yellowishness -) 7.07, greenishness (b +) 12.83. Furthermore, organoleptic test with organoleptic score 2.60 (enough), taste score 2.67 (good enough), aroma score 2.70 (quite like), the score of 2.90 (quite interesting), and score suppleness 2.83 (quite chewy). All of the parameters tested such as moisture content, ash content, protein content, and fat content have fulfilled SNI 01-3818 of 1995 chicken meatball.

Pemanfaatan Tepung Biji Nangka (Artocarpus heterophyllus) dan Tepung Singkong (Manihot esculenta) Dengan Penambahan Pigmen Klorofil Pada Sayuran Sebagai Sumber Antioksidan Beras Analog Silvia Khilmi; Damat Damat; Elfi Anis Saati
Food Technology and Halal Science Journal Vol. 3 No. 1 (2020): Januari
Publisher : Universitas Muhammadiyah Malang

Jackfruit seeds have high carbohydrate and protein, which is around 56.21% and 12.19%. Substitution with cassava starch which has amylose and amylopectin can help analog rice characteristics. The addition of natural dyes such as chlorophyll is also needed in the diversification of analog rice food as a source of antioxidants. The purpose of this study was to find out the diversification of jackfruit seed processing through the use of jackfruit seed flour and cassava flour substitution into analog rice, determine the effect of adding extracts to different vegetables on the physicochemical and organoleptic properties of analog rice, knowing the presence of chlorophyll and antioxidant content in analog rice substitution jackfruit seed flour and cassava flour. This study uses Nested design / nested design. Nest/parent namely the proportion of flour with 3 levels (10% jackfruit seed flour and 90% cassava flour, 20% jackfruit seed flour and 80% cassava flour, 30% jackfruit seed flour and 70% cassava flour) and the nest is a pigment with 4 levels (without pigments, green spinach pigments, suji leaf pigments, moringa leaf pigments). The results showed a very significant effect on water content, ash content, fat, protein, carbohydrates, antioxidants, chlorophyll, absorption, brightness, color (a-), and color (b +), redeem and organoleptic such as taste, texture, shape, and liking. Organoleptic texture has no real effect. The best treatment for T3W2 treatment is the proportion of 30% jackfruit seed flour and 70% tapioca flour with the addition of pigment from green spinach.

Studi Pembuatan Minuman Serbuk Ekstrak Mawar Merah dengan Metode Foam Mat Drying Nisa Rahmawati; Elfi Anis Saati; Mochammad Wachid
Food Technology and Halal Science Journal Vol. 3 No. 1 (2020): Januari
Publisher : Universitas Muhammadiyah Malang

Foam mat drying is a drying method that produced powder with better quality compared to conventional drying. The research aimed to analyze the effect of egg albumen concentration as a foaming agent and the addition of different types of sugar on red rose instant powder properties. Nested design by two factors with 3 replications was applied in this research. The first was concentration of egg albumen as the nest with 3 levels (6%, 8%, and 10%) and the second was the addition type of sugar as the nested part with 3 types (granulated sugar, corn sugar, and palm sugar). The results showed that the effect of concentration egg albumen significant (p< 0.05) on the water content, pH, total dissolved solids, anthocyanin levels, antioxidant activity, color intensity (L and a+) and appearance. The different types of sugar addition gave a significant effect (p<0.05) on water content, total dissolved solids, appearance, aroma, and taste. Water content and an ash content of red rose instant powder has been according to the Indonesian National Standard (SNI 01-4320-1996) instant powder drink. The best treatment proved by the concentration of 6% egg albumen and the addition of corn sugar with the value of moisture content of 2.46 %, an ash content of 0.42 %, solubility 86.47 %, water absorption 35.44 %, pH 4.11, total dissolved solid 10.2 ˚Brix, anthocyanin level 77.24 mg/L, antioxidant activity 69.82%, color intensity (L: 49.8 and a +: 36.4) and hedonic tests (appearance, aroma, and taste) of red rose instant powder were accepted by panelist.

FORMULASI GLUTEN FREE COOKIES DARI TEPUNG PISANG KEPOK, TEPUNG KULIT PISANG KEPOK (Musa paradisiaca) (Blanching dan Non-Blanching) DENGAN PENAMBAHAN TEPUNG KACANG ALMOND (Prunus dulcis) Samsoedin, Fadhila Marwa; Saati, Elfi Anis; Anggriani, Rista
Food Technology and Halal Science Journal Vol. 6 No. 1 (2023): Januari
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/fths.v6i1.22008

Pangan bebas gluten disasarkan kepada penyandang intolerant gluten harus mempertimbangkan bahan pangan yang digunakan. Pemanfaatan produk lokal seperti tepung pisang kepok, tepung kulit pisang dan tepung almond yang termasuk tepung gluten free. Oleh karena itu, pengembangan tepung-tepungan perlu dilakukan agar bermanfaat bagi manusia sebagai bahan pangan campuran atau substitusi pada makanan salah satunya pembuatan cookies. 6 Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) Sederhana. Terdapat 9 taraf perlakuan serta terdiri dari tiga ulangan. Parameter pengamatan meliputi kadar air, kadar abu, kadar lemak, kadar protein, karbohidrat, serat kasar uji hedonik organoleptik dan perlakuan terbaik. Setiap data yang diperoleh serta diolah menggunakan analisis ragam (ANOVA) pada α = 5%. Apabila berpengaruh nyata maka data yang diperoleh dilanjutkan dengan uji pembeda menggunakan uji DMRT (Duncan Multiplerange Test). Hasil penelitian menunjukkan bahwa tingkat tepung pisang kepok, tepung kulit pisang kepok dan tepung almond berpengaruh sangat nyata terhadap kadar air, kadar protein, karbohidrat, serat kasar, tekstur, warna (kenampakan), aroma, rasa dan kesukaan. Berdasarkan penilaian perlakuan terbaik dengan nilai organoleptik yang disukai didapatkan pada formulasi F4 dengan perbandingan 60% Tepung Pisang Kepok:30% Tepung Kulit Pisang Kepok:10% Tepung Almond. Sedangkan untuk produk terbaik dengan nilai serat kasar tertinggi pada formulasi F8 (60% Tepung Pisang Kepok:30%Tepung Kulit Pisang (Blanching):10% Tepung Almond )

ANALISIS KELAYAKAN USAHA PADA PRODUK MAKANAN RINGAN OAT COOKIES “OKUKKI” Rahmadani, Yesika; Saati, Elfi Anis; Anggriani, Rista
Food Technology and Halal Science Journal Vol. 6 No. 1 (2023): Januari
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/fths.v6i1.28317

Seiring dengan perkembangan zaman seperti di era modern saat ini mulai banyak dikembangkan berbagai macam produk pangan dengan membuat modifikasi terbaru agar dapat disesuaikan dengan pola konsumsi masyarakat. Aktivitas yang cukup padat membuat masyarakat cenderung mengonsumsi makanan yang praktis dan instan. Salah satu contoh produk pangan yang mulai dikembangkan dan dimodifikasi yaitu produk cookies. Tujuan dari penelitian ini yaitu untuk menganalisis kelayakan usaha Oat Cookies “OKUKKI” meliputi Break Even Point (BEP), Revenue/Cost (R/C), Return of Investment (ROI), Payback Period (PP). Hasil analisis bisnis Oat Cookies “OKUKKI” layak untuk dikembangkan karena R/C > 1 yaitu 1,28 maka usaha yang dijalankan mengalami keuntungan. Break Even Point (BEP) titik impas ketika dapat menjual sebanyak 85 unit/bulan dengan harga sebesar Rp.12.000/porsi menghasilkan omset sebesar Rp.698.129/bulan. Return On Investment (ROI) sebesar 28,5% keuntungan dari besarnya modal yang dikeluarkan selama 1 tahun. Payback Periode (PP) jangka waktu pengembalian modal usaha Oat Cookies “OKUKKI” yaitu kurang dari 1 tahun, yakni 3 sampai 4 bulan.

Kajian Mutu Fisikokimia dan Sensoris Dodol Apel Rome Beauty dengan Penambahan Ekstrak Rosella dan Mawar Merah sebagai Pewarna Alami Febrinasari, Salsabilla; Saati, Elfi Anis; Manshur, Hanif Alamudin
Food Technology and Halal Science Journal Vol. 6 No. 1 (2023): Januari
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/fths.v6i1.28376

Dodol apel termasuk salah satu produk oleh-oleh dari beberapa kota yang tergolong makanan tradisional semi basah. Rangkaian proses pemasakan menghasilkan dodol apel dengan warna kecokelatan yang mana kurang menarik secara sensoris sehingga perlu perbaikan pada warna. Kandungan pigmen antosianin pada kelopak bunga rosella dan bunga mawar merah membentuk warna ungu kemerahan yang menarik sehingga berpotensi digunakan sebagai pewarna alami. Penelitian ini bertujuan untuk mengetahui proporsi terbaik dan pengaruh penambahan ekstrak dari kelopak rosella dan mawar merah terhadap karakteristik fisikokimia dan sensoris dodol apel. Rancangan percobaan yang digunakan yaitu Rancangan Acak Kelompok (RAK) satu faktor dengan dua (2) kali ulangan. Faktor proporsi ekstrak rosella dan mawar terdiri atas 6 level, yaitu P0 (kontrol); P1 (8% rosella : 0% mawar); P2 (0% rosella : 8% mawar); P3 (4% rosella : 4% mawar); P4 (3% rosella : 5% mawar) dan P5 (5% rosella : 3% mawar). Setiap faktor perlakuan dilakukan terhadap 100 gram dodol apel. Data yang diperoleh berdasarkan hasil penelitian di analisa secara statistik dengan sidik ragam (α = 0,05) dan dilanjutkan dengan uji Duncan Multiple Range Test (DMRT). Berdasarkan penelitian yang telah dilakukan, didapatkan perlakuan terbaik pada perlakuan P3 (4% rosella : 4% mawar) yang menghasilkan dodol apel dengan rerata nilai pH 3,43; nilai aktivitas air (Aw) 0,84; intensitas warna dengan tingkat kecerahan (L) 42,7; tingkat kemerahan (a+) 12,3 dan tingkat kekuningan (b+) 12,4; aktivitas antioksidan 76,54% (meningkat 31,05% dari kontrol / dodol apel pada umumnya); kekenyalan 0,63 N dan organoleptik pada parameter warna 4,28 (suka); parameter aroma 4,23 (suka); parameter rasa 4,13 (suka) dan parameter tekstur 4,33 (suka).

INOVASI PEMBUATAN PRODUK NUGGET ANALOG BERBAHAN DASAR TEMPE DAN JANTUNG PISANG KEPOK SEBAGAI ALTERNATIF SUMBER PROTEIN DAN SERAT Agustin, Wida Ayunindya; Saati, Elfi Anis; Siskawardani, Devi Dwi
Food Technology and Halal Science Journal Vol. 6 No. 2 (2023): Juni
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/fths.v6i2.28403

Abstract. Vegan is a lifestyle of someone who does not consume products derived from animal raw materials. Nuggets are food products made from various types of meat, including fish and chicken meat. The disadvantages of chicken nuggets are that they contain high fat and low fiber. Tempeh and banana blossoms were chosen because they have the advantages of high protein content and high fiber. The research design used in this study was a randomized group design consisting of 6 treatments and 3 replications. The added treatment was the proportion of tempeh and kapok banana blossom with the proportions (100%:0%, 90%:10%. 80%:20%, 70%:30%, 60%:40%, and 50%:50% ). The best treatment proportion was P1 with a ratio of 80% tempe: 10% banana flower with 49.11% water content, 0.89% ash content, 19.33% fat content, 4.29% fiber content, 22.50% carbohydrate content , and protein content 9.05%, organoleptic color 5.72 (bright), aroma 4.64% (fragrant), 4.04 (tasty), texture 4.20 (a bit soft) and preference (like). Keywords: nuggets, kepok banana heart, tempeh, protein, fiber

Pengaruh Penambahan Ubi Jalar Kuning (Ipomoea Batatas L.) dan Bunga Rosella (Hibiscus Sabdariffa L.) Terhadap Karakteristik Fisikokimia dan Organoleptik Saus Tomat Fatin, Naila Salsabila Nurul; Saati, Elfi Anis; Anggriani, Rista
Food Technology and Halal Science Journal Vol. 7 No. 1 (2024): Januari
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/fths.v7i1.28337

Abstract. Tomato sauce is a product produced from a mixture of tomato puree or tomato paste or tomato solids obtained from ripe tomatoes, which is processed with spices, with or without the addition of other food ingredients and permitted food additives. The addition of yellow sweet potato was chosen as a natural thickener and rosella flowers to replace the role of synthetic dyes in tomato sauce. The research design used in this study was a randomized factorial block design consisting of 2 factors, namely the addition of yellow sweet potato (0%,15% and 30%) and the addition of rosella flowers (0%, 5% and 10%). Parameters tested are water content, total dissolved solids, pH, total carotene, antioxidant activity, color intensity and organoleptic. The results showed that there was an interaction between the addition of yellow sweet potato and rosella flower on water content, total dissolved solids, pH, antioxidant activity. The addition of yellow sweet potato affected the water content, total dissolved solids, pH, total carotene, antioxidant activity, brightness (L) and redness (a+). The addition of rosella flowers affected the water content, total dissolved solids, pH, total carotene, antioxidant activity and brightness (L). The best treatment was A2B1 with a value of water content (63.32%), total dissolved solids (19.33°Brix), pH (3.89), total carotene (22.32µg), antioxidant activity (76.71%), color intensity (L 39.63; a* 15.6; b* 16.2); aroma 4.24 (rather delicious), color 4.12 (rather bright), taste 4.56 (delicious), texture 4.88 (thick), preference 4.36 (rather like).

Co-Authors A Aulanni'am Abd. Haris Afifa Husna Agustin, Wida Ayunindya Ahmad Wahyudi Andriawan, Sony Aulanni'am, Aulanni'am AYU LESTARI Daely, Brian Fo’era-era Damat, D. Damat, Damat Desiana Nuriza Putri Devi Dwi Siskawardani Dewi, Abrienda Jessika Fatin, Naila Salsabila Nurul Febrinasari, Salsabilla Fika Treeza Putri Fina Innama Listin Gilang Yoga Pratama Hamida, Maretha Hanif Alamudin Manshur Haprinata, Edwin Eka Heidir, Hilwa Husna, Afifa Husna, Afifah Iwan Nuddin Jamroji Jamroji Khusnul Khotimah Kinasih, Anggraini Lulu Wulandini M.Sc, Desiana Nuriza Putri Mansur, Hanif Alamudin Mochammad Wachid MP Editor, Ir. Dian Indratmi, MP Murni, Lissa Nelis Oetavi A. Nisa Rahmawati Noor Harini Nora Idiawati Noviani, Auliarinda Nur Sriwijayanti Nur, Nafidzah Nurhakim Nurhakim Nurkhozin Azis Nurkhozin Azis, Nurkhozin Rahmadani, Yesika Ririn Harini Rista Anggriani Roberto Danieli Ruli Inayah Ramadhoan Safitri, Adella Audina Samsoedin, Fadhila Marwa Samudra, Norazkya Mutiara Silvia Khilmi SIMON BAMBANG WIDJANARKO Sri Wahyuni Sri Winarsih Sri Winarsih Sukardi, S. Theovilla RRD THEOVILLA RRD, THEOVILLA Tri Mahdiyahtul Faricha Vina Salviana Darvina Soedarwo Vritta Amroini Wahyudi Wachid, Moch. Wachid, Muhammad Warkoyo . Warkoyo, W.

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